In a seperate bowl, add the salt to the flour and blend in the milk and the egg mixture.

The recipe I have, says to rest for 3 hours before frying, which actually makes a big difference. Someone mentioned you're supposed to do this with pancake batter as well, which I had never heard of, but I can see the difference.

You need to have the pan nice and hot and greased.

I find the easiest way is to pour the batter into a jug of some sort and then pour into the pan quickly. As you can see from the photo its one long pour. I assume theres an easier way so you dont have the "lines" in between each poffertje, but I can't work it out.

The best way to turn them is with a fork. Once they feel firm and look golden serve with butter and icing sugar.

Delicious!

(I have more photos to upload, so it might be clearer, but for some reason on a Mac I cant work out how to move photos so I'll have to wait till I get back to work, sorry).